Oven Roasted Vegetable Chips

Share on:

View from the top of a blue bowl with vegetable chip on a wooden table

When you are out and about it can be hard to find something to snack on that is good for your dental and general health.

We love this recipe for Oven Baked Vegetable Chips from Weight Watchers. A delicious, crispy treat to munch on, it is a perfect on the go snack.

This recipe uses sweet potato, zucchini, parsnip and carrots but you could also use beetroot and potato! Yum!


  • 1 x 3 second spray oil spray
  • 2 small zucchini, sliced crosswise into 1/2cm slices
  • 250g parsnip, (about 1 parsnip), peeled, sliced into 1/2cm slices
  • 600g  sweet potato, peeled, sliced cross wise into 1/2cm slices
  • 4 medium carrot, peeled, sliced diagonally into 1/2cm slices
  • 1 tsp dried oregano, (or to taste)


Preheat oven to 110°C. Spray 2 large baking trays with oil.

Arrange vegetables on baking trays. Spray vegetables with oil and season with salt and oregano.

Roast for 1 hour then rotate trays. Roast for a further hour or until crisp and dry.

Note: To keep these chips crispy, store in an airtight container or storage bag for 3 days. To re-crisp already cooked crisps that have gone soft, cook on a baking tray for 10 minutes at 130°C.

Source: www.weightwatchers.com/au